Mulligatawny Soup

Ingredients

• a chopped onion
• a turnip
• half a pound of lean, chopped ham
• three quarts of hot stock
• a cupful of flour
• three pounds of canned tomatoes
• a cupful of boiled rice
• a tablespoonful of curry powder
• salt and pepper to taste

Method

1. 1

   Brown onion and turnip with ham in a saucepan.

2. 2

   Pour hot stock over and stir in flour.

3. 3

   Add canned tomatoes, boil for two hours, and press through a sieve.

4. 4

   Add chicken meat and rice, season with curry powder, salt, and pepper.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 4. The excerpt below is the record exactly as published.

MULLIGATAWNY SOUP. Brown a chopped onion and turnip in a saucepan with butter and half a pound of lean, chopped ham. SOUPS 15 Pour over it three quarts of hot stock and stir in a cup- ful of flour. Add three pounds of canned tomatoes, boil two hours and press through a sieve. Cut the meat of a cooked chicken into dice, add a cupful of boiled rice, and season with a tablespoonful of curry powder and salt and pepper to taste

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